Vegetable Soup Recipes | The Daily Dish

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Vegetable Soup Recipes

Blended Kale Soup with Sage and White Pepper

1 Comment | Written on November 3, 2014 at 5:00 am , by

Ok, so maybe you had a little too much candy this weekend.  That’s ok!  Start the week off right with a warm bowl of soup that’s packed with healthy ingredients.

This “Blended Kale Soup with Sage and White Pepper” is easy to make and is a great way to enjoy your daily serving of green vegetables.

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Creamy Curried Cauliflower Soup

No Comments | Written on August 26, 2014 at 5:00 am , by

Would you believe this rich, creamy and healthy soup is made with only 5 ingredients?

Plus, blended vegetable soups are a great way to increase your daily veggie intake.  I love having this soup for lunch with a piece of warm crusty bread, or a smaller bowl as a starter to an evening meal.

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Creamy Tomato Soup

No Comments | Written on August 21, 2014 at 5:00 am , by

You don’t have to wait until the colder months to enjoy soup – it’s a fantastic lunch or light dinner any time of year.

I could have soup just about any day of the week – a trait I share with my grandma, who is turning 93 years old today!  This blog post is dedicated to her.  I think this recipe is right up her alley!

(Happy Birthday Grandma!  I promise to make this when I come to visit soon!)

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Beauty Food and Wellness Day 2014

1 Comment | Written on July 10, 2014 at 5:00 am , by

Welcome back to day 4 of our summer culinary travel series!

After the hustle and bustle of Istanbul, I headed a few hours outside the city to Turkey’s first and only destination spa – The Richmond Nua Hotel.  Located on the shores of Lake Sapanca, this relaxation haven is focused on health and wellness while offering exceptional luxury service.

There’s no need to worry about your waistline when vacationing at Richmond Nua because the hotel and spa offers a unique “Beauty Food” menu.  These light, healthy and balanced dining options are designed not only to nourish your body, but let your inner beauty shine through.

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Roasted Tomato and Red Pepper Soup

No Comments | Written on January 2, 2014 at 5:00 am , by

I always found blended vegetable soups to be a great way to enjoy your veggies at mealtime.  They are easy to prepare, freeze like a dream, and can be made with just about any vegetable, herb and spice combination.

This recipe for “Roasted Tomato and Red Pepper Soup” was inspired by one of the favorite appetizers – Peperonata Dip.

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Curried Lentil Soup

1 Comment | Written on December 6, 2013 at 5:00 am , by

The winning recipe in our “Best Soup Ever” contest is a healthy dish, brimming with bold flavors while still being a hearty, stick to your ribs meal that is perfect for a cold winter day.

This recipe from “lisakeys64” has a little smoky heat from a chipotle pepper.  However, a dollop of Greek yogurt on top makes it the dish cool and creamy.  Serve yourself a bowl of “Curried Lentil Soup!”

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Cranberry, Sage and Squash Soup

No Comments | Written on November 27, 2013 at 5:00 am , by

This seasonal soup is an elegant way to begin your Thanksgiving meal.  It is incredibly easy to prepare and is sure to excite your tastebuds for the meal to come!

My version uses butternut squash, but you can feel free to use your favorite winter squash.  Pumpkin, acorn squash, or even sweet potatoes are all delicious alternatives.  The soup is topped with dried cranberries and fresh sage leaves.

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Panera Broccoli Cheddar Soup

2 Comments | Written on September 11, 2013 at 5:00 am , by

Have you always wondered if it is possible to re-create your favorite restaurant recipes at home?  You can!  In fact, we have an entire section here on Better Recipes dedicated to “Copycat” restaurant recipes.  Check it out:  http://restaurant.betterrecipes.com

Don’t forget, we are hosting a recipe contest this week searching for your Best Copycat Recipes Ever!  We are giving away a weekly prize of $250 and a grand prize of $10,000!  Read all about it and enter today:  http://www.betterrecipes.com/contests/best-copy-cat-restaurant-recipe-ever

In the spirit of “copycat” recipes, I decided to try and recreate one of my favorites – the Broccoli Cheddar Soup in a Bread Bowl from Panera.

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Cracker Barrel Jalapeno Cheese Soup

14 Comments | Written on December 2, 2011 at 5:00 am , by

Merry Christmas…or should I say Feliz Navidad!

This holiday season, serve up some south of the border flair with this recipe for “Jalapeno Cheese Soup.”  I love to cozy up to a piping hot bowl of soup on a chilly winter day.  This recipe spices things up even more with Cracker Barrel‘s newest cheddar cheese variety with the warm, rich heat of red and green jalapenos.

You can enjoy this recipe any time of year, but during the holidays I like to give the soup a special garnish.  Follow the step-by-step instructions below and learn how to make a “Christmas Tree” pepper!

Take this recipe and make it a complete meal.  Serve Mexican Street Corn on the side, whip up some Tamarind Margaritas, or make my favorite Mexican Hot Chocolate Pudding for dessert!

For more great holiday entertaining tips, be sure to visit the Cracker Barrel “Host the Holidays” group.  Also, if you love Mexican cuisine, be sure to check out some of the other fantastic groups on our site!

Comida de Mexico

Authentic Mexican Cocina

Celebrate Cinco de Mayo

Easy Ethnic Recipes

CRACKER BARREL JALAPENO CHEESE SOUP  (click here to view and print recipe)

2 cups chicken broth

1 cup finely chopped onion

1 cup diced peeled tomato

1 teaspoon minced garlic

4 ounce can chopped green chiles, undrained

6 Tablespoons butter

6 Tablespoons all-purpose flour

5 cups hot milk

1/2 teaspoon salt

1/8 teaspoon pepper

3 cups coarsely grated Cracker Barrel Jalapeno Cheddar cheese

In a large saucepan or Dutch oven, place broth, onion, tomato, garlic, and green chiles. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan over moderate heat. Remove from heat and stir in flour. Return to heat and cook for 3 minutes, stirring constantly. Stir in 3-1/2 cups of the hot milk, adding 1/2 cup at a time. Cook and stir about 6-7 minutes until smooth and thickened. Remove broth mixture from heat and stir in the milk mixture, about one fourth at a time. Return to heat and add remaining 1-1/2 cups milk, salt, pepper, and cheese, stirring constantly until cheese is melted and soup is well heated. Do not boil.

Serve immediately, or let cool and refrigerate with plastic wrap directly on surface of soup. Cover and refrigerate for up to 2 days. Reheat soup over low heat just until hot. Garnish as desired. Serves 8.

How to Make a Pepper “Tree” Garnish:

1)  Start with a poblano pepper.  The natural shape lends itself well to cutting out a “Christmas Tree” garnish for the soup.

2)  Cut off the top and slice in half lengthwise.

3)  Use the narrow tip of the pepper as the top of the tree.

 4)  Cut out small triangles down one side of the pepper.

5)  Continue cutting out the same shapes on the other side of the pepper.  You should have an adorable “Christmas Tree” shaped pepper garnish when you are done!  Before serving soup, gently lay a “Christmas Tree” pepper in each bowl.  It is a fun and festive twist for your holiday meal, and your guests will love it!

Pumpkin Contest Winner – Fireside Pumpkin Soup

9 Comments | Written on November 2, 2011 at 5:00 am , by

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!